GLUTEN-FREE VEGAN GNOCCHI | EASY HOMEMADE RECIPE
I am really excited to share this recipe with you! I have been working on it for months. But it was worth it because finally, I have perfected it. These gluten-free vegan gnocchi are now my go-to recipe when I make homemade gnocchi. Just 3 simple ingredients (water and salt not counted), some love and ready are delicious gnocchi which do not fall apart or are sticky.
When I started experimenting with a homemade gluten-free vegan gnocchi recipe, I made the dough with rice flour and cornstarch. And the result was pretty decent. I mean it was OK but not perfect. The version with chickpea flour and tapioca flour is so much better. The rice flour version kinda turned out a bit sticky after cooking. I mean it’s normal that gluten-free gnocchi are a little bit sticky. Since I am a perfectionist I wasn’t 100% satisfied with the result and kept experimenting.
Homemade gluten-free vegan gnocchi before cooking on a cutting board 150x150
5 from 4 votes
Homemade gluten-free vegan gnocchi
This amazing gluten-free vegan gnocchi recipe is plant-based (egg-free), protein-rich (made with chickpea flour) and contains only 3 ingredients (salt and water not counted).
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
Ingredients
2 1/4 lbs potatoes (e.g. Yukon Gold), peeled and chopped (1 kg)
1 1/2 to 2 cups chickpea flour (180-240 g)
1 cup tapioca flour + more for dusting (120 g) (*see recipe notes)
1/2 tsp sea salt
Instructions
Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.
The dough might still be a bit sticky but it should be fine to handle. However, if the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour.
Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
With your fingers, roll each piece to strands. Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands. You can roll every ball over the back of a fork if you want ridges on your gnocchi (this step is optional). Watch the video above to see how easy it is.
Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.
You can now serve them with a sauce of choice OR fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil. They will turn crispy and even more delicious. Enjoy!
Notes
You can use arrowroot flour or cornstarch instead of tapioca flour. I had the best result with tapioca flour though.